Investigation of thermal exposure in traditional neyshabur bakeries using heat strain and physiological indices
| Autor: | Ali Ganjali, Sahar Ghalehaskar, Somayeh Bolghanabadi |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Wet-bulb globe temperature
Clinical Biochemistry Heat strain Bakery 010501 environmental sciences 01 natural sciences Toxicology 03 medical and health sciences Strain index lcsh:Science High shear stress ComputingMethodologies_COMPUTERGRAPHICS 030304 developmental biology 0105 earth and related environmental sciences Mathematics 0303 health sciences Strain (chemistry) Oral temperature Heat Strain Score Index (HSSI) Heat stress Medical Laboratory Technology Wet-bulb globe temperature (WBGT) Thermometer Environmental Science Physiological index lcsh:Q |
| Zdroj: | MethodsX, Vol 6, Iss, Pp 355-359 (2019) MethodsX |
| ISSN: | 2215-0161 |
| Popis: | Graphical abstract Bakery is one of the occupations which are exposed to the high shear stress. The incidence of heat discomfort among traditional bakery workers is much more than machinery bakery. The aim of this study was to investigate the rate of heat strain index and temperature of drumhead under physical conditions in this group of workers. This cross-sectional study was conducted on 103 workers of the Bakeries in winter 2018. Heart rate and oral temperature were respectively measured using a heart rate meter and an oral thermometer. The Wet-bulb globe temperature (WBGT) index was recorded and the Heat Strain Score Index (HSSI) was completed simultaneously was used. Data obtained from this study were analyzed by comparing means, t test, and Person tests with the SPSS 20 software. The results of the assessment of WBGT, and HSSI showed that 28.69(1.41)and 15.02(2.6) percent of workers exposed to heat stress higher than permissible limits proposed by standard bodies. Also, the present study proved that the mean rate of Heat Strain indicating the presence of strain level 2. According to the results from this study, the oral temperature and drumhead were higher in workers who performed baking activity than other two groups. It is concluded that there is a significant relationship between Heat strain index and Distance of bakery floor ratio to stre. |
| Databáze: | OpenAIRE |
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